Hello and welcome to the end of January! It’s been a fun month and as of last post we hit the most visitors in a month to date. a whopping 750 views to be exact. It’s not a lot but its about 700 more then we were getting two months ago, so it’s a win in my book. We are very excited by this and are looking forward to the upcoming months. Not only do vegetables start making their appearance but we also have a lot of trips and adventures planned. In the meantime, we hope to see this space grow. so let me just say thank you to our readers for your support.
I think it’s important to explain a little bit on how we come up with what to cook. It’s usually at some point Nicole comes home from work and says “I want cauliflower!” or something of the sorts. So we think of what goes well with cauliflower. Some inspiration comes from where we just recently ate at, and sometimes its just whatever we have in our fridge. Not so much in this case. Nicole just wanted cauliflower. I’ll admit that I’m a little bit burned out from cauliflower due to work. I have to taste fried cauliflower about once every 5 minutes. So to make this at home we wanted to keep it as far away from that as possible. Kind of surprising to do. Nicole would come up with something and I would think “Yea and add some labneh or pickle something…” It’s a good combo don’t get me wrong, but like I said I’ve eaten far too much of it. Trying to keep work and our cooking separate can be a challenge.
So we were stuck with the question of how can we make this different from work yet still equally as delicious. Roasted cauliflower was what we decided on. We needed a sauce and garnishes to fully set this snack. Some how in our debate of what to make Nicole landed on salsa verde. I didn’t understand how some roasted pepper and tomatillo sauce would go with this roasted cauliflower but hey people are doing a lot with cauliflower these days so why not. After bring up this point I was promptly hit with a NO! An Italian verde from Nicole. I’m not too familiar with this type of verde so I did my research. Quite simply it’s anchovy, a lot of herbs, olive oil and lemon. Very simple however when you have someone in the house who doesn’t do delicious tiny fishes you’ve got to get creative. The simple solution was to use capers to make up for the salty briny flavor that you get from those little fishes. An added bonus is that this now is a completely vegetarian dish. We also tend to always have an abundance of kale on hand. That said, we are always trying to find uses for it. We added it to the verde unsure of how it would turn out. To our surprise, the results were great. And thus the Kale-Verde was born.
I should mention that we used both capers and caper berries in this dish. The difference is that capers are the flower bud of the plant while the berries are the fruit. They are preserved in brine so the taste is very similar. However caper berries look much nicer and are slightly more expensive. Due to the price, they tend to be used as a garnish rather then cooked. Even the capers are barely used in long cooking processes and are more commonly used at the very last minute. Keeping this in mind, we used the capers in sauce and then garnished with the berries. You don’t need to get the caper berries, we just really liked how they looked with their stems and all.
- 1 Head Cauliflower
- 2 Cloves Garlic
- 1 Cup Packed, Parsley
- 1/3 Cup Packed, Mint
- 1/2 Cup Packed, Kale
- 1 TBS Capers
- Juice of 1 Lemon
- Pinch Red Pepper Flakes
- 3/4 Cup Extra Virgin Olive Oil
Preheat oven to 400 degrees. Cut the cauliflower into “steaks”. Place on a sheet tray. Brush each side of the steaks with oil and season with salt and pepper. Roast in oven 25-30 minutes, flipping over halfway through.
While the cauliflower is roasting, add the rest of the ingredients, EXCEPT the oil, into a food processor and run for 20 seconds. While the food processor is running, drizzle in oil. Season with salt and pepper.
Drizzle the salsa verde over the cauliflower. Garnish with extra parsley, capers, and toasted pine nuts. Eat!
Nicole says I’m good at describing the dishes and the ingredients but rarely do I ever say what it tastes like all together. Let me just say Nicole and I ate an entire sheet tray of these. I think a whole head of cauliflower yields about that much. This dish was fantastic, even with my adversity to cauliflower from work. There was nice caramelization that lead to a nice sweet nutty flavor. The verde was high acid to cut through the cauliflower’s flavor, with some nicely toasted pine nuts to add depth and an added crunch to the dish. To me this was a very fresh and light dish that was perfect for a mid day snack. We hope you enjoy it if you try it out.